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See also: Down the Shore for Jersey Grub
by Jennifer A. Wickes
Yields: 8 servings

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter
• 1/2 cup cream cheese
• 3 large peaches, peeled, thinly sliced
• 1 cup blueberries, rinsed and drained
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1 1/2 tablespoons cornstarch

Rub the butter and cream cheese into the flour. The mixture will be able to form a ball. Shape as such and wrap in plastic wrap. Chill for one hour.

2. Preheat oven to 375. Roll pastry onto a lightly floured surface to a 10-inch circle. Place into an 8-inch pie pan, an 8-inch tart pan or just place on a lightly greased baking sheet. Set aside.

3. Toss the fruit with the spices, sugar, cornstarch and orange juice. Arrange decoratively in the center of the crust. If using a cookie sheet (not the pie pan or tart pan) leave a 2-inch rim. Fold this over.

4. Bake for 30 minutes. Remove from the oven. Heat apricot jam in a small pot over low heat. Strain through a strainer, and spread apricot jam over the top of the tart.


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